The History of Dijon Mustard
A Fine French Condiment From the Mustard Capital of the World
Mention ‘Dijon’ and most people will immediately think of mustard. Dijon is not only the capital of Burgundy, but it is also the world’s mustard capital.
The history of Dijon mustard begins in the culinary wonderland of Burgundy, France- a region known primarily for its exquisite wines. It was the Romans who first introduced mustard seeds to this fertile region and by the Middle Ages, abundant mustard plants covered the area’s rolling hills right along with the lush grapevines- a match made in mustard heaven.
In the 14th century, the Dukes of Burgundy were known to complement their lavish feasts with the highly regarded condiment but it wasn’t until the 18th century that the recipe for the Dijon mustard we know today was developed.
Dijon- The Recipe, Not the City
Interestingly enough, the term ‘Dijon mustard’ is not a reference to the city but actually refers to the recipe which dates back to 1752. The creation of Dijon mustard can be accredited to Jean Naigeon. Naigeon revolutionized the original mustard recipe by substituting verjuice (the sour juice of unripe grapes) for the vinegar traditionally used in the making of mustard. This resulted in a smoother, less acerbic mustard which was immediately embraced by mustard lovers everywhere.
Grey- Poupon
A century later, Dijon secured its place at the top of the mustard world when moutardier Maurice Grey invented a machine which automated the processing of mustard seeds. He then teamed up with Auguste Poupon and together they formed the Grey Poupon mustard company which later merged with Maille, another well- known French mustard company.
The Maille- Grey- Poupon boutique, located on the rue de la Liberté, is a mecca for mustard lovers everywhere. Its ever- changing assortment of mustards includes wonderful flavors such as au bleu, sun- dried tomato, Esplette pepper and Thai spices. At this elegant establishment, a culinary showroom in its own right, visitors will get a chance to savor what authentic Dijon mustard truly is.
Appellation d’origine contrôlée
Today there are strict laws which regulate the production of Dijon mustard and the product is even protected by an appellation contrôlée, obtained in 1937. So, what is it that sets Dijon mustard apart from other mustards?
Well, to begin with, only black or brown mustard seeds are to be used in the mustard. The making of Dijon mustard also involves a different method specifically used for this type of mustard. First, mustard seeds are soaked in water until they swell up. The seed coats are then filtered out and blended with wine, wine vinegar or verjuice. Flavor additions such as the ones mentioned above are not to bear the name ‘Dijon’.
These laws, however, say nothing about the origin of the mustard seeds. Most of the mustard fields around Dijon have been given over to more profitable crops such as colza, used to make corn oil and therefore, over 90% of the seeds used for Dijon mustard are imported from Canada.
Not Just For Vinaigrettes
Dijon mustard has gone beyond its star role in vinaigrettes. Use it to flavor soups and sauces or in a marinade for chicken breasts along with a little honey. It’s a perfect dip for tiny squares of aged cheeses and it even enhances your quiches with that extra bit of pizzazz. In short, there are enough reasons to indulge in one of the world’s finest condiments- a product which rightly deserves a place in every kitchen.
Mustard Shop Dijon
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